| Main ref. | |
| Country | |
| Locality | Atlantic Ocean, April-December |
| Remark |
The meat of the roughhead grenadier is not suitable for canning because it has high water content. Its poor consistency makes it difficult to fry. The most valuable part of this fish is its liver from which natural canned products can be prepared. Salted cavier of the roughhead grenadier can be used as a cheap product for snacks. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Whole fish |
- | - | - | - |
Meat/Fillet |
81.3 - 83.1 | 15.4 - 16.8 | 0.1 - 1.3 | 0.9 - 1.2 |
Liver |
28.4 - 67.8 | 4.7 - 12.7 | 17.3 - 64.2 | 1.1 - 1.4 |
Roe |
74.7 - 87.6 | 8.8 - 21.1 | 0.5 - 2.5 | 1.1 - 1.6 |
Viscera |
- | - | - | - |
Head/bone/fins |
- | - | - | - |
Waste/offal |
- | - | - | - |
Comment |